Description
A classic sweet and salty combo: chocolate, caramel and pecans.
Ingredients
Scale
- 3/4 cup (1 1/2 stick) butter
- 2 cups + 2 Tbs. flour (10 5/8 ounces)*
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup brown sugar (7 ounces)*
- 1/2 cup sugar (3 1/2 ounces)*
- 1 egg
- 1 egg yolk
- 1 tsp. almond extract*
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup caramel bits
- 1/2 cup chopped pecans
- 1/3 cup caramel sauce
- 1–2 tsp. coarse sea salt (I used Maldon)
Instructions
- In a medium microwave-safe bowl, melt the butter. Set aside and allow it to cool for 10 minutes.
- In a medium bowl, measure flour, baking soda, and salt and whisk until combined. Set aside.
- Add both sugars to the butter and mix by hand. If you prefer, you can use a mixer. Add the egg and egg yolk and mix to combine. Stir in the almond extract. Slowly stir in the dry ingredients and mix just until combined.
- Add the chocolate chips, caramel bits and chopped pecans and mix thoroughly. If the batter is tough, use your hands to get everything combined.
- Scoop dough onto a lined baking sheet; I used a 1 1/4 ice cream scoop for my cookies. Chill the dough for 15 minutes.
- Bake in the preheated oven for 10-12 minutes. Be cautious not to over-bake.
- Transfer to a wire rack and dust lightly with sea salt. Let the cookies cool completely. Once cooled, drizzle with additional caramel sauce and chopped pecans, if desired.
Notes
If you prefer more chocolate, feel free to add more chocolate chips, or add chocolate drizzle in addition to, or instead of the caramel drizzle.
To ensure accuracy in these cookies, I highly recommend measuring the flour and sugars by weight. I’ve tried it both ways and the texture is much better when the ingredients are measured by weight.
If you are out of almond, or don’t care for the flavor, feel free to substitute vanilla. I liked the way the almond and pecans complimented each other in these.
- Prep Time: 20 mins
- Cook Time: 25 mins